국산 장려콩으로 만든 두부의 Mineral, Oxalate 및 Phytate 함량과 품질특성

국문 초록 (Abstract)

국산 콩으로 제조한 두부의 품질특성과 원료 콩과 두부에서의 oxalate와 phytate의 함량을 분석한 결과는 다음과 같다. 두부의 수율 및 수분함량은 각각 137.77～201.91% 및 74.42～80.01% 범위로 나타났으며, 색도는 검은색 외피를 갖고 있는 청자콩, 다원콩, 선흑콩 및 검정콩4호가 L값은 53.05～63.23, a값은 3.18～5.85 및 b값은 3.28～6.02로 다른 품종들에 비해 L값은 감소하였고 a값은 증가하였다. 두부의 hardness, cohesiveness, elasticity는 품종에 따라 각각 537.36～1696.05 g, 0.20～0.37 및 2.27～3.76으로 차이를 보였다. 두부의 calcium 함량은 0.586～1.488 ㎎/g 범위였으며, oxalate 함량은 0.01～0.40 mg/g 범위에서 검정콩4호로 조제된 두부가 가장 높은 함량을 나타내었고 phytate는 0.01～0.41 ㎎/g으로 다원콩으로 만든 두부가 가장 높은 함량을 나타내었다. 콩에서 두부로의 oxalate 및 phytate의 전이율은 각각 0.31～19.70 및 0.41～19.70%로 나타났다. 따라서 국산 장려콩을 이용하여 두부를 제조할 경우 phytate의 전이율이 높고 oxalate의 전이율이 낮은 한남콩, 다원콩 및 보광콩이 좋을 것으로 생각된다.

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the changes of mineral, oxalate and phytate during tofu processing with Korean recommended soybean cultivars. Fourteen cultivars were selected by distribution of calcium, oxalate and phytate contents. Tofu was manufactured and analyzed for quality characteristics, mineral, oxalate and phytate contents. The yield and moisture contents of tofu ranged from 137.77% in Anpyeongkong to 201.91% of Geomjeongkong 4, and 74.42 (Bongeuikong)～80.01% (Hojangkong), respectively. The lightness (L-value), redness (a-value) and yellowness (b-value) ranged from 53.05 (Dawonkong) to 86.16 (Jipumkong 2), -2.04~5.85, and from 3.28 in Geomjeongkong 4 to 16.17 of Cheongjakong, respectively. The hardness of tofu with selected soybean cultivar ranged from 537.36 g (Dongpuktae) to 1696.05 g (Jinpumkong 2). The highest calcium content was 1.488 ㎎/g in Dawonkong, oxalate and phytate in tofu were high at 0.40 ㎎/g in Geomjeongkong 4 and 0.41 ㎎/g in Dawonkong, respectively. The transfer ratios of oxalate and phytate from soybean to tofu were ranged from 0.31～19.70 and 0.41～19.70%, respectively.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

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